Romano Gnocchi with Tomato Sauce

Ingredients (serves 6)

• 1L (4 cups) milk
• 185g (1 cup) semolina
• 1 egg, lightly whisked
• 95g (1 1/4 cups) shredded parmesan
• 625ml (2 1/2 cups) Italian tomato sauce (see related recipe)
• 55g (1/3 cup) pine nuts
• 2 tbs fresh oregano leaves

Method

1. Line a 20 x 30cm (base measurement) Swiss roll pan or baking tray with non-stick baking paper. Place milk in a saucepan and bring just to the boil over high heat. Reduce heat to medium-low and add the semolina in a thin steady stream. Cook, stirring, for 10 minutes or until mixture is stiff and grains are tender. Remove from heat.
2. Add the egg and 70g (3/4 cup) of the parmesan to the semolina mixture and stir until well combined. Spoon into the prepared pan and use a spatula to smooth the surface. Set aside for 2 hours or until cool and firm.
3. Preheat oven to 200°C. Use a 6cm-diameter round pastry cutter to cut 18 discs from the semolina mixture.
4. Spread the tomato sauce over the base of a 19 x 28cm (base measurement) ovenproof dish. Arrange semolina discs, overlapping slightly, on top.
5. Combine the pine nuts and remaining parmesan in a small bowl. Sprinkle the semolina discs with parmesan mixture. Bake in oven for 15 minutes or until warmed through and nuts are toasted. Sprinkle with oregano leaves and serve immediately.

Tomato Sauce

Ingredients

• 2kg (about 20) egg tomatoes
• 2 garlic cloves, crushed
• 2 tbs olive oil
• 95g (1/3 cup) tomato paste

Method

1. Cut a small cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to lift the skin. Use a slotted spoon to remove tomatoes from the water. Use your fingers to carefully remove the skin. Coarsely chop tomato.
2. Combine the tomato, garlic and oil in a large saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 45 minutes or until mixture thickens.
3. Add the tomato paste and cook, stirring occasionally, for 15 minutes or until sauce thickens.